Subject Specific: 8.1Analyze career paths within the food production and food services industries.
8.2Demonstrate food safety and sanitation procedures. Technology Specific:http://dpi.wi.gov/imt/itlstfst.html A.4.4 Use a computer and communications software to access
and transmit information
A.4.5 Use media and technology to create and present
Information
B.4.3 Locate and access information sources
D.12.1 Participate productively in workgroups or other
collaborative learning environments
Stated Objective(s)
*Discuss the development of the baker and pastry chef profession
*Appreciate the role of the professional chef and baker in a modern food service operations
*Recognize how to maintain a safe and sanitary work environment
Procedures for Lesson
Day 1:Bakers, Chefs and Restaurants -Powerpoint on History of Bread making and Confectionary, Birth of the Restaurant, 19th Century Classic Cuisine (Cuisine Classique), and Overview of the Professional Pastry Chef and Baker. (Supplement Note Taking Sheet)
Day 2:Online Research on either Marie-Antoine Careme or Auguste Escoffier -Create a One Page Flyer about the life and contributions made to the Food Service Industry.Must include a picture and timeline of their life.Use Enotes.Com website as one the sources gather information.
Day 3:Safety and Sanitation -Review proper Food Handling Procedures.Discuss the temperature danger zone and the affects of food that is mishandled.Review Proper Hand washing and do Glow Germs Activity.Give examples of cross-contamination and how it can occur in the bakers kitchen.Explain and Demonstrate proper hand washing technique for equipment.List safety concerns that all should be aware of when working in the kitchen.
Day 4:Present one page flyers about either Auguste Escoffier or Marie-Antoine Careme.Have students do a web 2.0 activity; visit my blogspot at Mr. Tronsens Neighborhood
Day 5:LabFrench Bread
Assessment or Evaluation
Notes from Powerpoint10 points
Flyer on Careme or Escoffier 20 points
Answered Blog Questions 15 points
Lab French Bread75 points Online Quiz 10 points Ch. 1 Quiz Link
Lesson Plan
Campus: Badger High School
National Standards for FACS
8.1 Analyze career paths within the food production and food services industries.
8.2 Demonstrate food safety and sanitation procedures.
Technology Specific: http://dpi.wi.gov/imt/itlstfst.html
A.4.4 Use a computer and communications software to access
and transmit information
A.4.5 Use media and technology to create and present
Information
B.4.3 Locate and access information sources
D.12.1 Participate productively in workgroups or other
collaborative learning environments
*Appreciate the role of the professional chef and baker in a modern food service operations
*Recognize how to maintain a safe and sanitary work environment
-Powerpoint on History of Bread making and Confectionary, Birth of the Restaurant, 19th Century Classic Cuisine (Cuisine Classique), and Overview of the Professional Pastry Chef and Baker. (Supplement Note Taking Sheet)
Day 2: Online Research on either Marie-Antoine Careme or Auguste Escoffier
-Create a One Page Flyer about the life and contributions made to the Food Service Industry. Must include a picture and timeline of their life. Use Enotes.Com website as one the sources gather information.
Day 3: Safety and Sanitation
-Review proper Food Handling Procedures. Discuss the temperature danger zone and the affects of food that is mishandled. Review Proper Hand washing and do Glow Germs Activity. Give examples of cross-contamination and how it can occur in the bakers kitchen. Explain and Demonstrate proper hand washing technique for equipment. List safety concerns that all should be aware of when working in the kitchen.
Day 4: Present one page flyers about either Auguste Escoffier or Marie-Antoine Careme. Have students do a web 2.0 activity; visit my blogspot at Mr. Tronsens Neighborhood
Day 5: Lab French Bread
Flyer on Careme or Escoffier 20 points
Answered Blog Questions 15 points
Lab French Bread 75 points
Online Quiz 10 points Ch. 1 Quiz Link
Enotes.com
Quia.Com
Microsoft Publisher
Blogspot
Other Resources: Textbook: On Baking (Pearson Prentice Hall)